Soaked Orange Pistachio Cake (V)
This delightful cake takes the classic flavors of Mediterranean desserts and gives it a tres leches treatment. It can be made up to a day in advance (it is even better that way), and is the perfect note to end the night. This recipe is vegan friendly.
*Please note this cake needs at least 2 hours to chill and soak before serving.
INGREDIENTS:
For the Cake:
• 1 cup of raw shelled pistachios
• 1 cup + 1 tbsp of granulated sugar
• 2 cups of all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 ¼ cup of unsweetened soy milk
• 4 tsp of apple cider vinegar
• 1/2 cup olive oil
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 2 oranges (1 for batter, 1 for serving)
• Coconut Whipped Cream (Or regular)
For the Syrup:
• ½ cup of coconut milk
• The juice of one orange
• 1 11oz can of sweetened condensed coconut milk
THE RECIPE:
1. Preheat oven to 350 F.
2. Start by making the vegan buttermilk by stirring the apple cider vinegar into the soy milk. Let it sit for 10 mins while you prep the other ingredients.
3. In a food processor or blender, blitz the sugar and pistachios until finely ground. Then add the zest of one orange, and pulse a few more times to incorporate into the sugar.
4. In a large bowl, mix the flour, baking powder, and salt. Then add in the pistachio/sugar mixture and whisk to combine.
5. In another medium bowl, mix the soy milk mixture, along with the extracts, and olive oil.
6. Add the wet ingredients to the dry and stir with a spatula until just combined.
7. Pour batter into a greased baking dish or pan, either a 9x13 pan or an 8-10 inch round pan.
8. Place into the oven and cook for 20-25 minutes, or until a toothpick comes out clean when interested in the center of the cake.
9. Take the cake out and let cool for 15 mins. In the meantime, make the syrup by whisking the coconut milk, orange juice, and sweetened condensed coconut milk together.
10. After 15 mins, using a skewer or fork, poke small holes all over the cake. Then, slowly pour the syrup all over the cake.
11. Place cake in the fridge and let sit for at least 2 hours, preferably 4, or even better overnight.
12. When ready to eat, serve the cake with big dollops of coconut whipped cream, fresh orange slices, and a sprinkle of chopped pistachios.